Hungarian Cuisine

Slowly relaunching the HungarianBookstore.com, I've added a page in English and Hungarian on Hungarian cuisine.

Take a look:

http://www.hungarianbookstore.com/cuisine.html

Introduce NonHungarians to Hungarian Recipes

Christmas Project

Do you have lots of American or other friends who know you love Hungarian food? Introduce them to your favorites. The best is to let them see, taste and have the recipe so they can make it at home.

Make something tasty. Cookies, tarts, torte, whatever. Take a picture. Post it on Facebook with the recipe in English (you might need to translate). Tag your foodie friends. And bring them samples!

We send and bring desserts to every occassion, and serve Hungarian dishes whenever people come by for dinner.

A great place to post those pictures is on the HungarianBookstore.com Facebook page. Naturally, include a link to this blog in all photos and Wall posts. :)

Jókai Bean Soup (Hungarian: Jókai bableves)

Jókai Bean Soup
(Hungarian: Jókai bableves)

• 7 oz (200 g) dry beans (pinto)
• 8 ¾ oz (250 g) smoked pork hock (boned)
• 1-2 bay leaves
• 1 medium carrot, cut in small cubes
• 1 medium parsnip, cut in small cubes
• 1 slice celeriac, cut in small cubes
• 8 ¾ oz (250 g) smoked sausage
• ¾ oz (20 g) lard
• 1 ½ oz (40 g) flour
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• ½ teaspoon paprika
• white vinegar, to taste
• ½ - ¾ cup (1-2 dl) sour cream
• ½ bunch parsley, chopped

Soak the bean in lukewarm water overnight, also soak the hock if necessary to take away salty taste. Begin cooking the beans, the hock, and the bay leaves in 1 ½ quart (1 ½ liters) cold water (usually, the salty taste of smoked hock makes the addition of salt unnecessary).

When the beans and meat are tender, add the cubed vegetables and the sausage, and simmer, adding water to the level where it began (you can tell by the residue line that remains).

After 15 minutes remove the cooked meat and sausage.

Make a lightly browned roux from the lard and flour flavor with onion, garlic and paprika and stir in the soup. Simmer for 10 minutes.

Flavor the soup with a little vinegar and the sour cream and simmer for a short time, about 3 minutes.

Cut the smoked hock into small pieces, slice the sausage and put them in the simmering soup. Sprinkle with parsley.

Note: Nipped pasta (csipetke) will make the soup more substantial. One or 2 tablespoons sour cream on top of the soup will make it even more appetizing.

original

Hungarian Specialties Cookery Book: Excellent Christmas Gift

Hungarian Specialties Cookery Book
by Nelly De Sacellary, Helen Fodor

This early twentieth-century volume by Sacellary and Fodor aims to acquaint American cooks with Hungarian dishes that can be prepared in their own homes.

Hungarian Specialties Cookery Book

http://hungarianbookstore.com/

Favorite Hungarian Recipe?

What is your favorite Hungarian recipe?

Floating Island (also called Bird's Milk) (Hungarian: Mádartej) Photo

Floating Island (also called Bird's Milk) (Hungarian: Mádartej)

Floating Island will look like a vanilla pudding with a dollop of meringue on top, and tastes between tapioca pudding and a mild crème brûlée. Served in a wine glass, this simple dish can lift a hot afternoon into a classy occasion.

Ingredients

• 3 eggs, separated
• 150 g (5 1/4 oz) confectioner's sugar
• 1 l (1 quart) milk
• 1 stick vanilla
• 1/2 teaspoon cake flour

Whip the egg whites with 3 tablespoons of sugar until stiff. Boil water in a low casserole-type pot with a wide bottom, and gently add spoon-size whipped egg-white dumplings a few at a time. Turn them over when they have grown and cook for 1-2 minutes. Remove the dumplings with a skimmer, and drain in a strainer.

Mix the egg yolks with 1 dl (1/2 cup) milk, the remaining sugar, and the flour. Put the vanilla in the rest of the milk and bring to a boil, then pour into the egg yolk mixture, stirring all the while. Stirring, cook very slowly without boiling until it thickens. When it coats your spoon, you are ready to go.

Pour into wine glasses or small bowls and chill.

photo: Jennifer Stiller, (c) 2011

Hungarian Christmas and Holiday Recipes

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Search this blog for Hungarian Christmas Recipes
(not all Christmas recipes are tagged)


Buy from Amazon: High Days: Hungarian Christmas Folk Songs (just plain fun!)

Somloi Galuska (Sponge Cake) Recipe

Somloi Galuska (Sponge Cake)

Ingredients:
3 1/2 oz. raisins soaked in rum
3 1/2 oz. ground walnuts
Whipped cream made from 1 cup heavy cream

Sponge Cake:
6 eggs
6 tbsp. powdered sugar
3 1/2 oz. walnut
1 heaping tbsp. cocoa

Rum Sauce:
1 1/2 cups milk
5 oz. sugar
1 tsp. ground lemon peel
1 tsp. ground orange peel
2 tbsp. rum

Vanilla Cream:
1 1/2 cups milk
1 whole vanilla stick
2 egg yolks
2 oz. powdered sugar
1 tsp. corn starch

Chocolate Syrup:
7 oz.
bitter dark chocolate
2 tbsp. rum

1. To prepare the sponge cake, beat the egg yolks and sugar until stiff, add the flour, then the stiffly beaten egg whites. Combine. Divide the mixture in two. Mix the ground walnuts into one half and the cocoa into the other. Pour the mixes separately into a high baking sheet lined with baking paper and bake in a medium hot oven until ready. (the sponge cake should be done in about 12 minutes. To prevent the cake from collapsing, do not open the oven door.)

2. Boil the milk and the vanilla stick for 5 minutes, remove, add egg yolks , sugar, and the corn starch.

3. To prepare the rum syrup, cook the sugar in 1 cup milk, the lemon and orange peel for 15 minutes, then add rum.

4. Break the sponge cake into smaller pieces and combine. Place one layer of sponge cake in the bottom of a large glass or on a plate, sprinkle with the rum syrup, the ground walnuts, raisins, smooth some of the vanilla cream on top, then repeat the layers again.

Make sure the top layer is sponge cake. Sprinkle the top with cocoa, add whipped cream made from 1 cup heavy cream, and pour the chocolate syrup on top.

Hungarian Goulash Recipe

Hungarian Goulash

Serves 6

Ingredients
2 pounds beef chuck roast, cubed
1 large onion, diced
1/2 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons Hungarian sweet paprika
1/2 teaspoon dry mustard
1 1/4 cups water, divided
1/4 cup all-purpose flour

Directions
1.Place beef in slow cooker, and cover with onion. In a medium bowl, stir together ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard, and 1 cup water. Pour mixture over beef and onions.
2.Cover, and cook on Low for 9 to 10 hours, or until meat is tender.
3.Mix 1/4 cup water with flour to form a paste, and stir into goulash. Cook on High for 10 to 15 minutes, or until sauce thickens.

Updated Hungarian Restaurant Listings

Find more Hungarian restaurants than ever!

New listings in Ohio, Florida, Washington, California.

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Goulash Soup (Gulyásleves in Hungarian)

Goulash Soup (Gulyásleves in Hungarian)

What would a Hungarian recipe blog be without a goulash recipe? There are hundreds of ways of making this, but below is one of the most popular, one which many Hungarian restaurants in the US base their own version.

• 300g (10 1/2 oz) shank of beef
• 30g (1 oz) lard
• 1 large onion, finely chopped
• 1/2 tsp paprika
• Salt to taste
• 1/2 tsp caraway seeds
• 3 or 4 black peppercorns
• 1 med. carrot, cut into quarters
• 1 med. parsnip, cut into quarters
• 1 or 2 whole sweet paprika peppers
• 500g (1 lb, 1 1/2 oz) peeled potatoes

Cube the meat and potatoes into 2cm (3/4 inch) pieces.

Stew the onion in lard over low heat until golden yellow (not brown).

Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters (1 quart, 3 oz) of water.

Add the caraway seeds and peppercorns in a tea ball or small bag (for easy removal before serving)

Return to low heat and simmer.

After 30 minutes, add the carrots, parsnips and paprika peppers.

When the meat is nearly tender (around another 30 minutes), add the potatoes.

When every ingredient is tender, you're ready! You can serve it immediately, or reheat later.

Learn about goulash.

Hungarian Nut Rolls Recipe

Hungarian Nut Rolls
1 package active dry yeast
1/2 cup sugar
1 cup warm milk
8 tablespoons (1 stick) unsalted butter
1 egg
zest of 1 lemon
1/2 teaspoon salt
4 cups flour

Walnut Paste
4 cups walnuts
1/2 cup sugar
1 1/2 teaspoons ground cinnamon or cocoa
2 tablespoons cognac
1/3 cup hot milk
1 whole egg, beaten

Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute.

Beat in the yeast mixture, the remaining 2/3 cup milk, the lemon zest, salt, and 1 cup of the flour. Beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator. Gently deflate the dough.

Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes.

To make the filling, combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste. Working with one rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on a greased baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes. Preheat oven to 350F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a cooling rack. Cool completely.

Search Amazon.com Kitchen/Housewares for rolling pins
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Hungarian Wines - Tokaji and Furmint

Royal Tokaji Wine Company 2000 Red Label - Dessert Wine

Royal Tokaji Wine Company 2000 Essencia (375ML half-bottle) - Dessert Wine

Royal Tokaji Wine Company 2005 Furmint - White Wine


Royal Tokaji Wine Company 2006 Dry Furmint - White Wine


Royal Tokaji Wine Company 2006 Red Label (500ML) - Dessert Wine

Hungarian Cooking for American Tastes "Hungarian Cookbook" by Susan Derecskey reviewed

The Hungarian Cookbook by Susan Derecskey is a real cookbook. If I wanted to learn how to cook Hungarian dishes (and I do), I would use this book. Everything about it is practical. This is no coffee table decoration filled with pictures of quaint cafes on the Duna, but something as useful as the Betty Crocker, and Better Homes and Garden cookbooks.

Derecskey starts the reader off with a quick explanation of the techniques and ingredients peculiar to a Hungarian meal. Equipment, she says, like pots and pans, are standard. None of the ingredients are unusual or hard to find. The Hungarians especially love to use bacon, bread crumbs, butter, caraway seeds, cooking fat, onions, sausage, sour cream and tomatoes. You already know about paprika.

There is a short introductory, but helpful chapter on wines, naming and describing ten major Hungarian wine types.

Each chapter presents the expected categories, like fish, poultry and pork. She gives us the Hungarian translation for each food type, and for each recipe as well.

The recipes themselves are nicely described. Since the book is void of pictures of prepared dishes (the only crucial drawback), she relies on a strong prose style. That is often missing from other international cookbooks filled with poetic takes on the romance of the local culture. Never self-indulgent, Derecskey is personal, comfortably providing her preferences for spicing quantity and serving styles.

This isn't a gourmet book. The recipes here produce the foods being made in modern Hungarian homes. The author refers frequently to relatives who gave her insight for some of the more difficult dishes. Clearly written for American tastes and cooking styles, it may disappoint some cooks. Those looking for a more authentic but slightly gourmet taste should look for Chef Gundel's cookbook, based on his famous restaurant menu.

She gives us enough cultural discussion to keep the book from being bland, while never losing focus for why we purchased the book -- to learn how to make specific Hungarian dishes.

Finally, right after the chapter, "Desserts and Cakes" (Édességek és Torták), there is a handy state-by-state shopping guide with 56 butchers, delicatessens and import stores.

I fully recommend "The Hungarian Cookbook."

Anthony Trendl
editor, HungarianBookstore.com

T-shirts, mugs, hats, bags and more"Made in Hungary" clothing collection

Crêpes (Hungarian: Palacsinta) Recipe

Crêpes (Hungarian: Palacsinta)
Some might call these Hungarian pancakes. Unlike American pancakes, these are served at all meals, and even dessert, much like a crêpe. Fillings include jam and Nutella.

• 2 Eggs
• Pinch of salt
• 1 tsp. sugar (for sweet crepes only)
• 3 dl (1 1/4 cup) of milk
• 150 grams (5 1/4 oz) of flour
• 1 dl (1/2 cup) of soda water
• Oil (for frying)

Makes 12.
Mix eggs, salt, 2 dl milk, and flour in a large bowl. You can add sugar as well, if you like. Mix in rest of milk and soda water. Mix until creamy.

Let the mixture rest at least 15 minutes.

Add milk or soda water if the batter is too thick.

Lightly oil the pan with a pastry brush, heat.

Pour in small ladle of the batter. Gently shake the pan and fry. When the crêpe no longer sticks, fry a few seconds more. Turn the crêpe using a spatula, and continue to fry.

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Nokedli, Galuska, Spaetzle Recipe

Nokedli. Galuska. Spaetzle. By any other name, it still is the stuff you want. When making chicken paprikash, this will be the bed, just as would be rice in many American dishes. Essentially, they are small egg and flour dumplings.

• 2 eggs
• 1/2 teaspoon salt
• 3/4 cup water
• 2 cups all-purpose flour
• 1 large pot filled with salted boiling water

Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time. Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins. Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzle maker, that makes is easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander. Rinse with cold water.
Make the dumplings in 2 or 3 batches so they don't overcook.
Serve with chicken paprikas, or add to a stew.
Also: You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.
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Szaloncukor (Jelly) For Christmas

Szaloncukor Jelly, 14.12oz (400g)

Hang these on your Christmas tree.

Search Amazon.com for Szaloncukor (lots more)

Disznótoros És Tepertős Pogácsa (Pork with crackling cake) video

Hungarian
A Füstölt disznótoros összeállítás mangalica termékekből készült. Szerepel benne disznósajt, kolbász, szalámi, májas hurka valamint különböző sajtok és zöldségek. A tálaláshoz egy erre a célra igazán megfelelő fa tálat használunk. Felszeleteljük a mangalica szalámit, a disznósajtot, májas hurkát. Majd elhelyezzük a szeleteket a tálon, és mindegyik termékből egészben is teszünk mellé. Erős paprikát, kaliforniai paprikát, zöldpaprikát, lilahagymát, sült szalonnát, kecskesajtot, juhsajtot darabokra vágjuk és ízlésesen a tálra helyezzük. Ha tehetjük, házi kenyérrel és borral fogyasszuk.

A tepertős pogácsa elkészítése: A hozzávalók 1:1 arányban, így 1kg darált tepertő, 1 kg liszt. Lehet 25dkg tepertő - 25 dkg liszt is. Így a 25 dkg tepertőhöz hozzáadunk 10 dkg lisztet, a maradék 15 dkg lisztből tésztát készítünk. Amely tészta só, bors, tojássárgája, víz, rum vagy ecet és a 15 dkg lisztből áll. A tepertővel eldolgozzuk a 10 dkg lisztet, és belecsomagoljuk a tésztába. A hajtogatás nagyon fontos: a tésztát a nyújtódeszkára tesszük, egy kis lisztet szórunk a tetejére, és a nyújtófával téglalap alakúra nyújtjuk. Ezután a két szélét a közepéig behajtjuk (szimplán hajtjuk), majd újból téglalap alakúra nyújtjuk. Szintén a két szélét a közepéig behajtjuk, az így kapott alakzatot félbe hajtjuk (duplán hajtjuk). Ezután olyan vastagságúra nyújtjuk, hogy ki tudjuk szaggatni pohárral, vagy pogácsaszaggatóval. Szaggatás előtt beirdaljuk a tetejét, hogy szép legyen. Kizsírozott tepsibe tesszük, tojássárgájával megkenjük, és 15-20 percig sütjük. Jó étvágyat kívánunk!

English (translated by Google, so it isn't perfect):
A compilation of smoked pork products from mangalica. It contains pork, sausage, salami, liver sausage and various cheeses and vegetables. The garnish is a really appropriate for this purpose using a wooden bowl. Mangalica slice of salami, a disznósajtot, liver sausage. Then place the slices on a platter and each product we do whole pack. Hot pepper, bell peppers, green peppers, red onions, fried bacon, goat cheese, goat cheese, cut into pieces and place the bowl nicely. If you can, homemade bread and drink wine.

The crackling scones Preparation: The ingredients of 1:1, so 1kg minced Greaves, 1 kg of flour. Maybe 25dkg greaves - 25 ounces of flour as well. So the 25 ounces bacon add 10 ounces of flour, the remaining 15 ounces of flour dough. A pasta salt, pepper, egg yolks, water, rum or vinegar is made from flour and 15 ounces. The crackling eldolgozzuk 10 ounces of flour, and belecsomagoljuk the batter. The folding is very important: we make the dough from the nyújtódeszkára, Sprinkle a little flour on top and a rectangular shape nyújtófával offer. Then the two edges of the middle entrance (single drive), and then again into a rectangular shape are provided. Also in the middle of the two edges of the entrance, the resulting shape Fold it in half (double drive). Then, providing you with a thickness that can tear off glass, or pogácsaszaggatóval. Szaggatás beirdaljuk before the roof to be beautiful. We greased baking sheet, brush with egg yolk and bake for 15-20 minutes. Enjoy your meal!

Tags:
Pork Crackling cakes videó recept frankóságok receptvideó Chef Frank Alexander prescriptio nmangalica products brawn salami liver sausage Greaves cake

Disznótoros Tepertős pogácsa videó recept frankóságok recept videó Frank Sándor mesterszakács recept mangalica termékek disznósajt szalámimájas hurka tepertő sütemény

http://www.torzsasztal.com/
http://www.fehertoihalaszcsarda.hu/
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Save Money at Hungarian Restaurants (Coupon)

So you've been looking at recipes here, and you have been to the big Hungarian restaurant list, and now, are hungry. Go out to dinner and save money! Check out the guys below. We've used them a lot. We have found them especially useful when going out in groups of four or more.

The gist: spend $10.00 on a coupon. The coupon is worth, say $25.00 (there are different coupons, depending on the level of restaurant and how much you expect it to cost). Savings = $15.00.

You can look restaurants up by state and then hone into your community, or by zip code and choose how many miles you are willing to travel. Then, fine tune by cuisine, cost, hours, or other features.

It isn't just Hungarian restaurants. You name it, and they have it in there.



Still hungry? Make Hungarian food at home with one of these Hungarian cookbooks.